How your bar was made.
Inside the process.

Each of our Studio Projects bars is made using original processes and methods developed in the Chocolate Lab. For the limited small-batch run of Bar 7, we apply a variation of traditional fermentation techniques using yeast and organic fruit, which we ferment together with unroasted cacao nibs before roasting and stone-grinding into chocolate.

This is an innovative process we developed at MayHawk – through controlled and obsessive experimentation – which we term double-fermented cacao, using ingredients in what we call a fresh-fruit ferment. This process builds on the first fermentation of the cocoa beans that takes place at the single-origin estate or co-operative fermentation centre. The result is a twice-fermented chocolate that carries the natural flavour of the fruit deep into its structure in a new and unique way.

Bar 7 is produced in small seasonal batches, with the fruit changing according to harvest and ongoing research in the Lab. Each new batch may feature ingredients such as fresh plums, strawberries, cherries, figs, tomatoes, or other fruit as we continue to experiment with new varieties and methods.

Please refer to the ingredient list and the current batch details to see what each limited release of Bar 7 contains.